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Easy Creamy White Chicken Chili with Cream Cheese

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A rich and velvety white chicken chili made with cream cheese for a silky, tangy broth. This one-pot weeknight wonder comes together in under 40 minutes with simple ingredients and minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breast or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (4 ounces each) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (optional)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
  • 8 ounces full-fat cream cheese, softened to room temperature and cut into cubes
  • 1 cup frozen corn (optional)
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the beans, and cut the cream cheese into 1-inch cubes.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and softened.
  3. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Add the chicken to the pot. Cook for 2-3 minutes per side, just until the outside is no longer pink.
  5. Stir in the cumin, oregano, and chili powder (if using). Cook for 1 minute, stirring constantly, until fragrant.
  6. Pour in the chicken broth and add the green chiles. Stir, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and cover.
  7. Simmer for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F).
  8. Remove the chicken from the pot using tongs and place on a cutting board. Let rest for 2-3 minutes, then shred with two forks.
  9. Add the beans and corn (if using) to the pot. Stir and let heat through for 2-3 minutes.
  10. Reduce heat to low. Add the cubed cream cheese gradually, one handful at a time, stirring gently until each addition is fully melted before adding the next (about 3-4 minutes total).
  11. Return the shredded chicken to the pot. Stir and let simmer for 2-3 more minutes to meld flavors.
  12. Remove from heat and stir in the fresh lime juice. Taste and adjust salt and pepper.
  13. Ladle into bowls and garnish with fresh cilantro. Serve immediately with desired toppings.

Notes

For best results, use full-fat cream cheese at room temperature. Add cream cheese gradually over low heat to prevent curdling. If chili thickens too much when reheating, add a splash of broth or milk. The lime juice is best added fresh when serving.

Nutrition

Keywords: white chicken chili, cream cheese chili, easy chili, one pot chili, weeknight dinner, creamy chili, chicken chili

Find it online: https://gleamgulp.com/easy-creamy-white-chicken-chili-with-cream-cheese/